Tamagoyaki Sando

Name: How to cook Tamagoyaki Sando - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Tamagoyaki Sando

I have had Tamagoyaki a few times in UK Japanese restaurants but was never really a fan of this. I always found the egg tasted slightly too sweet for my liking.

Ingredient

Food ration :

2 servings

4 slices

white thick bread

Cooking instructions

* Step 1

Follow the link below on how to make Tamagoyaki egg. However when folding the egg for the sando the size will differ. See step 2.

* Step 2

When the bottom of the egg has set but is still soft on top, take pan off heat and start rolling and folding into half, a long recgtunalar shape from one side to the other using chopsticks. Apply oil to the top, roll omelette to the side of the pan where you started to roll, apply oil to the bottom with the same oil dipped paper towel.

* Step 3

Pour the egg mixture to cover the bottom of the pan again. Ensure you lift the omelette to spread the mixture underneath. When the new layer of egg has set and still soft on top, again take pan of heat and start rolling and folding in half again. Repeat steps 2 and 3 until the remaining egg mixture has been used.

* Step 4

At this stage you can brown the omelette a little. Remove from the pan and place the omelette on a paper towel and wrap it up. Best to shape the egg while it is still hot. Let it stand for 5 minutes.

* Step 5

Slice the egg in half half. Spread Japanese mayonnaise on both sides of the bread, place half of the egg in the middle of one bread slice. Place the other on top and then cut off the crust.